Not-Your-Mama's Vegetable Soup with Rosemary & Garlic Scones

I was in such a hurry to make--and eat--this that I forgot to document it all the way through.  I didn't even get a shot of this plated (gasp!).  This soup alone deserves it's own post, but you'll have to make due with what little I have to offer in terms of photos today.

On rainy, cold, or gloomy days I daydream of soup.  Soup, itself, has so many qualities that I admire.  It's patient; the best soups take time--they can't be hurried.  It's forgiving; nothing is final with soup.  If it doesn't taste exactly right, you just need to add a little something here and there until it suits you.  It's versatile; you can make soup out of just about anything.  In my kitchen, a lot of really good soups start out with whatever I happen to have in the cabinet/refrigerator that day.  Most of all I love soup because of its "soul-warming" nature.  If you're sick, it's soup that makes you feel better.  If you're cold, it warms you right up.  This one was no exception.  Pair it with rosemary & garlic scones right out of the oven and then cuddle up stay in for the night.

Not-Your-Mama's Vegetable Soup

1 bunch kale, torn into small pieces

2-3 yukon gold potatoes, diced

1 large yellow crook-neck squash, sliced

1 can cannellini beans, drained

1 large carton "no chicken" broth

3 garlic cloves, finely chopped

1 14.5 oz. can Muir Glen fire-roasted diced tomatoes, with liquid

2 bay leaves

1/2 teaspoon paprika

1/2 crushed red pepper flakes

salt & black pepper to taste

water

Cover the diced potatoes and the kale with water and boil until potatoes are almost fork tender.  Add the remaining ingredients and bring to a boil.  Reduce heat and simmer for about 30 minutes.

Rosemary & Garlic Scones (these are basically biscuits, y'all)

2 cups self-rising flour

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon baking powder

2 1/2 teaspoons chopped fresh rosemary

1/4 cup butter

2/3 cup milk

1 egg beaten, to glaze

Preheat the oven to 450 degrees.  Sift flour, salt, garlic powder, and baking powder into a bowl.  Stir in the rosemary, and then rub in the butter.  Add the milk and mix to form a soft dough.  You can knead this dough and then roll it out, but I just made them in a buttered muffin pan.  I don't love kneading bread, but if that's your thing, go right ahead.  It's totally unnecessary with these. Brush them with the beaten egg and bake for about 8-10 minutes or until they've risen and are golden brown.